Za’atar-Spiced Tilapia with Sautéed Vegetables & Tomato Pan Sauce

Za’atar-Spiced Tilapia

with Sautéed Vegetables & Tomato Pan Sauce

Group Created with Sketch. 30 min
Carb Conscious Mediterranean i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 380 Cals/serving
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A vibrant trio of juicy fresh tomatoes, tart currants, and savory tomato chutney (which itself highlights an Indian-style blend of tamarind, turmeric, and more) is quickly cooked together to marry their flavors, then served over our flaky spiced tilapia. It’s perfectly matched by a simple bed of sautéed zucchini and sweet peppers.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes.

Cook the zucchini & peppers:
2 Cook the zucchini & peppers:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the fish:
3 Cook the fish:

Pat the fish dry with paper towels; season with the za’atar on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

* An instant-read thermometer should register 145°F.

Make the tomato pan sauce & serve your dish:
4 Make the tomato pan sauce & serve your dish:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato chutney (carefully, as the liquid may splatter), currants, and 1/4 cup of water. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked zucchini and peppers topped with the cooked fish and tomato pan sauce. Garnish with the almonds. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes.

2 Cook the zucchini & peppers:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the zucchini & peppers:
Cook the fish:
3 Cook the fish:

Pat the fish dry with paper towels; season with the za’atar on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

* An instant-read thermometer should register 145°F.

4 Make the tomato pan sauce & serve your dish:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato chutney (carefully, as the liquid may splatter), currants, and 1/4 cup of water. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked zucchini and peppers topped with the cooked fish and tomato pan sauce. Garnish with the almonds. Enjoy! 

Make the tomato pan sauce & serve your dish: